Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 c (about 12 ounces) skinned;
- 3 c Hot cooked penne; (about 6
- 2 c Thinly sliced romaine
- 1 1/2 c Halved cherry tomatoes
- 1/2 c Thinly sliced fresh basil
- 1/2 c Chopped green onions
- 1/3 c Fat-free Caesar dressing
- 1/4 c Chopped fresh parsley
- 1 pk (4-ounce) crumbled feta
- 1 Garlic clove; minced
Preparation
Preparation time: 10 minutes Cooking time: 16 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese, salad dressing, or herbs. 1. Combine all ingredients in a large bowl; toss well to coat. Yield: 4 servings (serving size: 2 cups) Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium. Nutritional Information: CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g, mono 1.4g, poly 0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g; CHOL 78mg; IRON 2.6mg; SODIUM 951mg; CALC 206mg SOURCE: Cooking Light YEAR: 1997 ISSUE: September PAGE: 132 Posted to EAT-LF Digest by Katherine Rodman on Apr 12, 1998
